Luncheon menu: Caesar Salad with fresh parmesan and homemade croutons, tomato basil strata, roasted vegetables( like peppers, zucchini, eggplant,& red onions) garlic breadsticks and lemon mousse(mix) for dessert
Tomato Basil Strata

1 c milk
1/2 c white wine
24 ea french bread slices
1 lb havarti cheese - shredded ( or other mild semi-soft cheese)
3 ea tomatoes - ripe / sliced
1/2 c pesto
4 ea eggs
1/2 t salt
1/8 t pepper
1/2 c whipping cream

One day before serving, mix the milk and wine in a shallow bowl.
Dip french bread slices and gently squeeze out excess. Be careful not to tear the bread
Place some of the bread in a casserole dish and sprinkle with some of the cheese
and a few tomato slices. Brush some pesto on top of tomatoes. Repeat the layering, overlapping the bread slices slightly, until the dish is filled.
In a seperate bowl, beat the eggs with salt and pepper and pour evenly over the layers in the dish.
Cover with plastic wrap and refrigerate overnight.
The following day, remove the dish from the refrigerator and let come to room temperature.
Preheat the oven to 350F. Drizzle the top of the casserole with the cream and bake 45 mins -1 hour until puffy and lightly browned.
Serve immediately.

Since this can be made a day ahead and the rest of the menu can be prepped in advance, it should make the day of the luncheon very easy. Good luck